Potjie No: 3
Serves: 6
Cooking Time: 2 hours
Ingredients
10 chicken thighs
6 large carrots, peeled and sliced
12 baby potatoes, peeled
1 small cabbage, chopped
½ small butternut, cubed
30 ml cooking oil
2 large onions, diced
45 ml chutney
10 ml salt
5 ml dried mixed herbs
5 ml garlic flakes
1.2 ml ground black pepper
1 can undrained sweetcorn
125 ml sweet white wine
Method
Heat the oil in the potjie and brown the chicken and onions together for about 30 minutes.
Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken.
Now layer the carrots, potatoes, cabbage and butternut on top of the chicken.
Spread the rest of the chutney mixture over the veggies and pour the mielies on top.
Add the wine, cover with the lid and allow the potjie to simmer for 1.5 – 2 hours.
I am about to try this recipe. What percentage of the chutney mix is supposed to be spread over the chicken and onions after browning? Because the ‘rest’ must be spread over the veggies later on? Can rice be used instead of mielies?
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